Marco Felluga Mongris Pinot Grigio 2012
Pinot Gris/Grigio from Friuli-Venezia Giulia, Italy
The name Mongris comes from the contraction of "mono variety" and the Friulano word for pinot grigio, Gris. Pinot Grigio arrived in Friuli Venezia Giulia over 150 years ago, and is now considered an indigenous grape. Today, it is one of the region's most widely planted white grapes.
Golden yellow in color, often with copper tones. It has an intense and immediate bouquet with pronounced hints of acacia flowers, broom and apple. In the mouth it is elegantly fruity and becomes full bodied, well-structured and has a remarkably long finish.
James Suckling - "Aromas of tropical fruits such as mango and papaya. Full body with lovely, delicious fruit and a tangy, lightly bitter dried peach character. Drink now."
Vinous / Antonio Galloni - "Felluga's 2012 Pinot Grigio Mongris is laced with white stone fruit and floral notes. The crisp, bracing style is best enjoyed over the next year or two. "
Marco Felluga Winery
The Marco Felluga family have been immersed in the world of wine for four generations, combining the best technical innovations while preserving and respecting tradition. Within Italy's northeastern most region of Friuli, the appellation is Collio. A hilly region north of Venice, on the Yugoslavian border, the soil is composed of sandstone and loam rock. Long recognized for its unique microclimate, Collio's weather is influenced to the north-east by the Julian Alps and by the Adriatic Sea, just 10 miles to the south. View all Marco Felluga Wines
About Friuli-Venezia GiuliaView a map of Friuli-Venezia Giulia wineries (free-oo-lee veh-netz-ee-ah gwee-yee-ah)
Notable FactsSuccessful grapes of the Friuli include Pinot Bianco, Pinot Grigio and Sauvignon Blanc. Then of course, there's the famed local variety, Tocai Friulano (not any relation to Tokay d'Alsace or Tokay of Hungary), which produces wine that is floral and nutty in character but light-bodied. Ribolla Gialla, another white grape making wine with the floral notes and acidity common to the region - it is a delicious alternative to the international varieties of the area. Reds are not to be forgotten, although found less often. Merlot is the most planted, followed by Cabernet Sauvignon, Cabernet Franc, and few indigenous varieties. Most exports are white.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.